Dietary culture of soy sauce and its pharmacological effects

Sauce is an essential condiment in our life. So what is the nutrition of soy sauce and how to make it? Let's take you to understand the food culture of soy sauce!

Soy sauce, also known as soybean sauce, is a salty and delicious condiment made from soybean and flour through cooking, koji-making and fermentation. It is also one of the essential condiments in the northern dining table, including soy sauce, bean paste and bean paste.

Characteristics of Nutritional Components in Soy Sauce

1) The main components of soybean paste are protein, fat, vitamins, calcium, phosphorus and iron. It is an indispensable nutrient for the human body;

2) Linoleic acid and linolenic acid rich in soybean paste are beneficial to supplement essential fatty acids and reduce cholesterol, thus reducing the chance of cardiovascular diseases;

3) The fat in soybean paste is rich in unsaturated fatty acids and soybean phospholipids, which has the functions of maintaining vascular elasticity, strengthening brain and preventing fatty liver formation;

4) Soybean paste is also rich in high-quality protein, which can not only increase the nutritional value of dishes when cooking, but also make dishes more delicious with amino acids produced by protein under the action of microorganisms, which has the function of appetizing and helping food.

Soy sauce is not only delicious, but also has a dietotherapy effect.

soybean

A common condiment brewed from soybeans. Studies have shown that the main raw material of soy sauce contains phytoestrogens, which can effectively control the production of estrogen in human body.

Excessive estrogen in the human body can cause breast cancer; Soybean is rich in lecithin, which can improve the metabolism and immunity of human body and reduce the secretion of estrogen. It is a very useful essential substance, which has a certain effect on preventing cancer, especially breast cancer.

Isoflavones in soy sauce can lower human cholesterol, reduce cardiovascular diseases, prevent hypertension and coronary heart disease, and even slow down or even prevent tumor growth.

Moreover, soy sauce commonly used in cooking can produce a natural antioxidant component, which helps to reduce the harm of free radicals to human body.

More importantly, soy sauce can continue to stop after destroying a certain amount of free radicals. Work? .

soybean

It is rich in protein, fat, lecithin, choline and vitamins. Compared with other foods, protein in soybeans is more abundant than lean meat, eggs and milk.

Does soybean taste sweet? Diuresis for detumescence, stomach heat arthralgia and stranguria. Blood stasis, five internal organs dispersing internal cold? Wait, this is a good food therapy.

According to research, saponin in soybean can delay human aging, lecithin can clear cholesterol from blood vessel wall and keep blood vessel softening;

Pancreatic inhibitory enzyme in soybean has certain curative effect on diabetes; The phosphorus content in soybean is considerable, which is very beneficial to the brain. People with neurasthenia and physical weakness should eat regularly.

The rich iron in soybeans is also of great benefit to patients with iron deficiency anemia.

Pharmacological effects of soy sauce.

Has effects in invigorating middle energizer, invigorating spleen, promoting diuresis, stopping bleeding, lowering blood pressure, and stopping leukorrhagia.

Indications are deficiency of middle qi, mental fatigue, loss of appetite, hypertension, hemoptysis, epistaxis and leukorrhagia in women.

It can delay arteriosclerosis, lower cholesterol, promote intestinal peristalsis and stimulate appetite; At the same time, it also contains phospholipids, an important part of brain and nerve tissue, and is rich in choline, which has the functions of strengthening brain and enhancing memory; Soybean paste is a good dietotherapy method to reduce the incidence of benign prostatic hyperplasia and intestinal cancer.